Roasted Squash and Roots with Garlic Sauce
Recipe type: Winter veg dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A pan full of vegetables roasting in the oven can herald a warm and comforting cold-weather meal. The roasted garlic sauce catapults this dish into the superlative category. Make more than you think you'll need.
  • 1 butternut or kobocha squash, peeled and cut into cubes approximately 1" in diameter
  • 6 carrots, peeled and chunked
  • 6 beets, if possible a combination of colors: yellow and red are lovely
  • 1 whole head of garlic
  • 8 green onions
  • olive oil, for drizzling
  • 2 Tb herbs de provence, or your choice of dried herbs
  • 2-3 Tb. red wine vinegar
  • freshly ground salt and pepper
  1. Preheat the oven to 375 degrees.
  2. Cut the leaves off the beets, leaving ½″ stems. Trim the ends, and put on a baking tray and drizzle with olive oil, stirring well until beets are well covered.
  3. Cut ½″ off the top of the garlic bulb and remove any loose outside skins while keeping the bulb whole. Rub with olive oil and wrap in foil.
  4. Put garlic and beets in the oven for 30 minutes, giving beets a stir after 15 minutes. Check that beets are tender with a sharp knife, and check if garlic is ready by squeezing a clove. If it is very soft, remove, if not bake for another 5-10 minutes. The same with the beets.
  5. Squeeze the soft garlic cloves out into a bowl, and mash with a fork.
  6. Peel the carrots and cut into chunks. Peel squash and cut into 1" cubes. Peel beets and cut into wedges. If they are still quite firm, add them to the other veg. If they are very soft, set them aside.
  7. Put squash, carrots and beets onto baking tray with olive oil, mixing well to coat all the vegetables.
  8. Sprinkle with herbs, and grind pepper and salt on them.
  9. Roast for around 25 minutes, turning the vegetables half way through cooking, and then remove from the oven.
  10. Clear a space in the middle of the tray and add another drizzle of olive oil. Cut the tops and bottoms from the green onions and dice, put in the open space, stir, bake for 10 minutes, turning half way through cooking.
  11. While the roots finish roasting, prepare the sauce: Put the garlic, red wine vinegar, salt and black pepper in a bowl and whisk (or in your blender). Slowly add 4-5 tbsp olive oil, whisking (or blending) all the time until creamy. Taste. Melt into a puddle, at the sheer deliciousness. Smile.
  12. To Serve: Place all the vegetables on a lovely serving platter and cover with the roasted garlic sauce.
  13. Stand back and prepare yourself for the effusive compliments which are sure to come!
Recipe by at